Ingredients:
- 1-pound boneless, skinless chicken breasts (about 2 small breasts), cut into 1-inch pieces
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon black pepper
- 1 large egg
- 1/4 cup Charlie’s Hard Times Honey Mustard Barbeque Sauce, plus more for serving
- 1 tablespoon Charlie’s Hard Times Hot Sauce
- 4 cups honey mustard-flavored seasoned pretzel twists
- 1/4 cup all-purpose flour
- Cooking spray
- Hot honey, for serving
Directions:
- Preheat oven to 425°F. Line a large-rimmed baking sheet with parchment paper; set aside.
- Toss chicken in a large shallow bowl with dry mustard, salt, garlic, paprika, cayenne, and black pepper until evenly seasoned.
- Whisk egg, Charlie’s Hard Times Honey Mustard Barbeque Sauce, and Charlie’s Hard Times Hot Sauce together in a second large, shallow bowl until smooth.
- Place pretzels in a large heavy-duty zip lock plastic bag and crush with a rolling pin or mallet until coarsely crushed (about 1/4-inch pieces along with smaller crumbs).
- Place crushed pretzels in a third large, shallow bowl.
- Add flour to bowl with chicken pieces and toss to coat; shake to remove excess and dip in egg mixture, turning to coat.
- Dredge chicken pieces in crushed pretzels, patting to adhere.
- Transfer coated chicken to prepared baking sheet.
- Coat chicken generously with cooking spray on all sides.
- Bake in preheated oven until pretzels are golden and an instant-read thermometer inserted in center of largest chicken piece registers 165°F, 10 to 15 minutes, flipping chicken pieces halfway through.
- Transfer to a serving platter and drizzle with hot honey. Serve immediately with honey mustard on the side for dipping.
